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Before you jump to Potato & Leek Soup recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.
Wholesome eating promotes a feeling of wellness. If we eat more healthy foods and a lesser amount of of the bad ones we typically feel much better. Eating more fresh vegetables helps you feel a lot better than eating a piece of pizza. Choosing healthier food choices can be difficult when it is snack time. You can spend numerous hours at the food market searching for the right snack foods to help you feel healthy. Here are some healthy snacks that you can use when you need a fast pick me up.
Probably the most popular snacks is natural yogurt. Eating fat free yogurt in place of a healthy larger lunch isn’t a good idea. As a snack, however, yogurt is one of the best things you are able to reach for. It is made up of a lot of calcium, proteins, and B vitamins. Yogurt is frequently eaten to help manage the digestive system since it is so easily digestible by many people. Yogurt combines beautifully with nuts and seeds. This decreases your sugar intake without lowering the taste of your snack.
A large selection of easy health snacks is easily available. Determining to live a healthy way of life can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to potato & leek soup recipe. To cook potato & leek soup you only need 15 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Potato & Leek Soup:
- You need Potatoes
- Provide Leeks
- Use Mushrooms
- Prepare Large Onion
- Use Garlic
- Use Celery Stalk
- Use Thick Cut Bacon
- Provide Chicken Stock
- Use Black Pepper
- Provide Seasoned Salt
- Take Creole Seasoning
- Prepare Parsley Flakes
- Take Parmesan Cheese
- You need Butter
- Prepare & Half
Steps to make Potato & Leek Soup:
- Get a pot of water boiling for the potatoes immediately. Bring to a boil while washing and prepping veggies. Slowly cook bacon while preforming afore mentioned tasks.
- Remove bacon and allow to drain. Place veggies into bacon fat and sauté. Season. After sweating vegetables, add in chicken stock. Bring to a boil, then a slow simmer.
- Remove potatoes and mash with butter and Half & Half. The amount of liquid will depend on the size of the potatoes. Feel it out. Season. Add mashed potatoes to soup and whisk in.
- After brought back to a simmer, add in Half & Half. Use enough to make it change color. Chop three slices of bacon and add to soup. (If you don’t have enough Chicken Stock, you can use some of the potato water, by the way).
- Plate. Finish with parsley flakes, a bit of grated Parmesan cheese and some of the remaining piece of bacon.
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